Sauce Mix Method 1 | Combining V-Cajun with Garlic Butter

This method involves combining the sauce WITH the garlic butter for a simple and easy experience. It is efficient for a quick mix and serve. Any remaining sauces can be stored in the fridge for 2 weeks or in the freezer for 2 months. Warm the sauce before use.

Sauce Mix Method 2 | Separate V-Cajun, Garlic, Butter (More Versatile Use)

This technique is the authentic restaurant method. It accommodates various individuals with varying spice tolerance levels. Lemon Pepper Sauce is just one of numerous sauces that can be created using V-Cajun as a base. The creation of your own unique flavor sauce is left to your creativity!

Reduce boil seasoning by half. LA Fish Fry's mix is high in sodium (390mg). I used 1/2 Zatarain's pack (260mg) in 7 gal water. Enhanced with V-Cajun Sauce for ideal flavor and aroma. Caution against overpowering with salty boil. CRAWFISH CANNOT SOAK! Cooking time for crawfish should be 8-10 mins at most! Flavor primarily in the sauce!

Vietnamese (Tieng Viet) Version